Very juicy tender and flavorful smoked chicken thighs My skins got mostly crispy in the smoker The smoke intensity is mild and the applewood flavor comes through nicely
Prep Time
8 hrs 10 mins
Dificult
Medium
Servings
10 hrs 35 mins
Ingredients
Instructions
Whisk together water
brown sugar
1 cup kosher salt
black peppercorns
garlic cloves
and bay leaves in a large saucepan until sugar and salt dissolve. Turn heat to medium-high and bring to a boil.
Carefully pour brine mixture into a large heat-proof container and stir in rosemary sprigs and lemon slices. Place in the refrigerator until completely chilled
about 2 hours.
Add chicken thighs to the chilled brine. Place a small plate on top of chicken thighs to ensure they stay submerged
then cover container with a lid or plastic wrap. Refrigerate chicken thighs in brine for at least 6 hours
or up to 24 hours.
Open the bottom vent of a grill completely. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash
pour them onto bottom grate of the grill
and then push to 1 side of the grill. Place 3 to 4 applewood chunks on top of hot coals. Coat top grate with oil; place on grill. Cover and insert an instant-read thermometer into a vent in the lid; maintain a temperature between 225 and 250 degrees F (107 and 120 degrees C) for 15 to 20 minutes.
Remove chicken thighs from brine and pat dry with paper towels
removing as much moisture on the surface of the thighs as possible. Sprinkle evenly with black pepper and remaining 1 teaspoon salt.
Place chicken thighs on the preheated grill
skin-side up
over the side without coals. Cover and smoke until a thermometer inserted in thickest portion registers 165 degrees F (74 degrees C)
about 1 hour 45 minutes to 2 hours.
Transfer chicken thighs to a large plate or platter and let rest for 10 minutes before serving.
From the Editor
Always brine foods in a food-grade
nonreactive container such as a stainless steel or enameled stockpot
a brining bag
or a food-grade plastic bucket.Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.
Cook's Note:
Brining the chicken thighs before smoking them helps to keep the texture tender and juicy. Because this is a wet brine
as opposed to a dry brine
it is important to remove as much moisture as possible from the surface of the thighs before smoking to ensure there is no barrier inhibiting the smoke from imparting its favor into the meat and to ensure even browning between the thighs.
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